Passionate about food? Then you have a lot in common with Val who heads up our Deli and Bakery. With a wealth of knowledge from catering for weddings and special functions, running specialist Delicatessens and even spending time in France in 2006, furthering her knowledge of French food and cheeses, she is ready to share lots of fresh ideas. If you need to put some zest back into your meals, you.ll find Val will be glad to help.

 

 

Click to go to IGA website

 

If you find it more convenient, why not take advantage of our Shop Online service.

 

 

What's fresh

 

Many professional chefs prefer to us use organic foods in their recipes because it tastes better and when you try this simple recipe using our tender organic lamb you'll understand why.

Hazelnut and rosemary organic racks of lamb

The hazelnut and honey crust highlights the lamb's sweet tenderness. Serve this lamb with roast potatoes and a green salad that has a sharp dressing.

  • 2 x 8 rib organic or regular rack of lamb
  • ½ cup hazelnuts
  • ½ cup fresh sourdough crumbs
  • 1tbs chopped rosemary
  • 1tbs olive oil
  • 1tbs Dijon mustard
  • 1tbs honey
Method: Preheat the oven to 200c. Trim the lamb rack of skin and excess fat if it hasn't already been removed and bring the meat to room temperature. Chop the hazelnuts and add to the breadcrumbs along with the rosemary. Stir in the olive oil and set aside. Mix the mustard and honey and spread on both sides of the meat. Press the crumb mix on the top of the meat and place on a tray.

Place in the oven and bake for 20-25 minutes. Rest the meat for 10 minutes in a warm place.

Hazelnut and rosemary organic racks of lamb
Simple recipe using our
tender organic lamb